Ingredients with Measurements:
- 1 lb Krestyanskaya Kolbasa sausage, sliced
- 2 cups sauerkraut, drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup water
- 2 tbsp olive oil
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced Krestyanskaya Kolbasa sausage and cook until browned, stirring occasionally.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
5. Add the drained sauerkraut, caraway seeds, paprika, and bay leaf to the pot and stir to combine.
6. Pour in the chicken broth and water and bring to a boil.
7. Reduce the heat to low and simmer for 20 minutes.
8. Add the browned Krestyanskaya Kolbasa sausage back to the pot and stir to combine.
9. Simmer for an additional 10 minutes.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for browning sausage and sautéing onion and garlic, low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Krestyanskaya Kolbasa sausage can be substituted with any smoked sausage or kielbasa.
- Chicken broth can be substituted with vegetable broth for a vegetarian version of the stew.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use beer instead of chicken broth for a richer flavor.
- Add diced apples or pears for a touch of sweetness.
Tips and Tricks:
- Drain the sauerkraut well to avoid a watery stew.
- Brown the sausage well for added flavor.
- Serve with a dollop of sour cream and a sprinkle of fresh parsley for added freshness.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with a dollop of sour cream and a sprinkle of fresh parsley.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
Serve with a side of mashed potatoes or roasted vegetables.
Troubleshooting Advice:
- If the stew is too watery, simmer for a few more minutes to reduce the liquid.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food Safety Advice:
- Make sure the sausage is cooked through before adding it back to the pot.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Krestyanskaya Kolbasa is a type of smoked sausage that originated in Russia.
Flavor Profiles:
This stew has a smoky, savory flavor from the Krestyanskaya Kolbasa sausage and a tangy, slightly sour flavor from the sauerkraut.
Serving Suggestions:
Serve the stew with a side of crusty bread for dipping in the flavorful broth.
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Region: Russian